Chocolate Crackle Cookies
Sometimes you need a small, rich chocolate treat. Voila..Chocolate Coffee Crackle Cookies. Bake a batch and I’ll bet they won’t be around long!
1 cup Flour
1 cup Sugar
½ cup Cocoa Powder
1 tsp Baking Powder
½ tsp salt
4 Tbsp Butter
1 tsp Vanilla
3 tsp Espresso Powder (You can leave this out, but I wouldn’t.)
Confectioner’s Sugar for rolling
Preheat oven to 400 ℉
Cream together the sugar and butter. It should be a crumbly texture. Add eggs and vanilla. Mix to thoroughly combine.
Add flour, cocoa, baking powder, salt, and espresso powder to the creamed mixture.
Mix to combine making sure any butter or cocoa bits are incorporated. Put in the fridge to chill and become firm, 30-60 minutes, or in the freezer for 10 minutes.
Line a baking tray with parchment or grease the baking sheet. I like to use parchment paper because it is easier to clean up.
Once the dough has firmed up, take out of the fridge. Using a small ice cream scoop, drop balls of dough into a bowl of powdered sugar. Roll into a ball and completely covered in powdered sugar. Place on baking sheet about 2 inches apart. (If you don’t have an ice cream scoop, use a teaspoon and plop into the confectioner's sugar. Then form the ball in the sugar.)
Bake for about 8-10 minutes. Be careful not to overbake. You want them to be fudgy in the center. They should be firmish, cracked but not browned on the edges. If you smell too much cocoa in the air, they might be overbaked.
Take them out and transfer them to a cooling rack.
Serve as they are or with a bit of vanilla ice cream. For special occasions, I’ll add fresh strawberries or raspberries to the plate.
These would even be good with mini chocolate chips, or chopped nuts.